Recipe: Seared Salmon with Lemon-Garlic Rapini
Omega-rich salmon paired with rapini sounds delicious for a weekend dinner. This recipe calls for two bunches of rapini, which sounds excessive. However, like most leafy greens, it wilts while cooking to amply serve four.
Yield: 4 servings?
Cost: Approx. $25 (depending on cost of salmon)
Time: 20 minutes
- 2 tablespoons extra virgin olive oil, divided
- 1 heaping tablespoon minced garlic?2 bunches rapini, tough ends trimmed, washed and spun dry (14-16 cups packed)
- 2 pounds center-cut salmon, cut into 4 portions
- 1 tablespoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
- Red pepper flakes
- 1 tablespoon snipped chives, optional
1. Heat 1 tablespoon oil in large sauté pan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add rapini to pan, lightly season with kosher salt and sauté until just wilted and easily fits into pan, 3-5 minutes. (Note: Stir often and insure garlic and rapini on bottom of pan do not burn. Tongs work well for lifting rapini.)
2. Add 1/4 cup water and simmer, partially covered, until the greens are tender and the water is evaporated, about 3 minutes. Let simmer until greens are cooked to desired tenderness, adding additional water if necessary. Season greens with lemon juice and red pepper flakes to taste.?
3. As rapini sautés, in another large, non-stick sauté pan, add remaining tablespoon olive oil and heat to medium high. Oil should be hot but not smoking. Add salmon and sear 2-3 minutes per side. ?
4. Serve salmon fillets over rapini, garnishing with lemon zest and chives, if using.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 10, 2010.